Pulled pork for 60 people, great turnout!

Discussion in 'Pork' started by smokin mo, May 6, 2011.

  1. smokin mo

    smokin mo Newbie

    I was asked to feed 60 people for a club that I belong to and it turned out great. This was the first time that I have cooked for that many people by myself. Everyone was very impressed. I will show the q view as soon as my fiancee uploads the pics for me.

    I started with 34 pounds of boston butts. Rubbed them with a basic rub that consists of salt, black pepper, cayenne pepper, brown sugar, paprika, garlic salt, and onion salt, after a slathering of yellow mustard.

    430, I started heating my chargriller pro with sfb with one chimney of kingsford briquetts. Brought the temp up to about 250 for around 30 minutes ( I like to heat my smoker up really well before adding meat for food safety reasons).

    5 pm, I loaded the 34 lbs (5 butts) onto the smoker and added about 4 big chunks of hickory to the firebox. ( I also continued adding hickory chunks every 30 minutes or so.

    9pm, I inserted my digital thermo into the biggest butt and the temp read 143. Spritzd everything with a mixture of apple juice and worcestercire (sp?) Every hour or so after they also got spritzd.

    11 pm, Temp hit 150 and I foiled all 5 and moved to my oven set to 225. ( I know this is bogus to some but I needed some sleep)

    730 am, my alarm went off letting me know that the pork had hit 200 degrees and it was time to shut it down. I let the meat rest for about 2 hours.

    930 am, I pulled all 5 butts and loaded them into 4 alluminum pan, and straight into the fridge.

    630 pm, in the oven at church with my thermo buried in a pan of pork. Oven set to 300.

    730 pm, time to serve, meat temp was 138,

    I served around 60 people, someone else brought the plain white buns, red slaw, and sauce. Everyone seemed impressed, Im looking into building a larger wood burning smoker in the near future for this type of gathering. Thanks for reading, q view will come soon.
     
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Congrats. Its always great to be able to do events like this but the first one is always stressful.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great job, I see many more events in your future!
     
  4. grohl4pres

    grohl4pres Meat Mopper

    Thanks for the idea.  I am going to use the mustard.  I am a fan of the Carolina style yellow sauce.  I will never forget the first time I was in SC we went to eat at a place and the lady brought my sandwich out and it looked green.  I was giving it a weird look and she said,"Your red aint ya?"  I looked at he and said what?  She said,"You must be from Texas and use tomato sauces."  I died laughing and she was right except I am from Oklahoma.  It is an awesome sauce though.  I bet cooking the butt with mustard adds that delightful flavor in there.
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Ummmm where's the pictures???

    [​IMG]

      Craig
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great job man. Cooking for large groups of folks is easy once you get past the initial fear. You will be doing a lot more of this. Now you have the bug my friend
     
  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    Sounds like it turned out great. Where's the Qview???? Just saying. Congrats.
     

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